Thai Coconut Sticky Rice with Mango (Khao Niao Mamuang)

A classic sweet Thai breakfast or dessert. This recipe offers a shortcut using cooked rice for convenience while still capturing the authentic flavor.

Prep Time

15 minutes

Total Time

30 minutes

Calories

685 kcal

Difficulty

Easy

Equipment

1 item

Cost

£1.90/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Ingredients

Servings

4cupsCooked Jasmine Rice(Day-old rice works best)

£1.50

1.5cupsCoconut Milk(Full-fat coconut milk recommended for richness)

£1.30

0.8cupGranulated Sugar(Adjust to taste)

£0.25

0.3teaspoonSalt

£0.01

2largeMango(Ripe, sweet mangoes (Nam Dok Mai or Honey Mango))

£3.00

2tablespoonsToasted Sesame Seeds(For garnish (optional))

£0.20

0.3cupCoconut Milk(For sauce (optional))

£1.30

1teaspoonCornstarch(For sauce (optional))

£0.02

PinchSalt(For sauce (optional))

£0.01

Total Cost

£7.59

£1.90 per serving

Instructions

1.
In a medium saucepan, combine 1.5 cups coconut milk, sugar, and salt. Heat over medium heat, stirring constantly until the sugar dissolves. Do not boil.
2.
Reduce the heat to low and add the cooked rice. Gently stir to combine, ensuring the rice is evenly coated in the coconut milk mixture.
3.
Cover the saucepan and simmer for about 10-15 minutes, or until the rice has absorbed most of the liquid. Stir occasionally to prevent sticking.
4.
While the rice is simmering, prepare the mango. Peel the mangoes and slice the flesh into long, thin strips.
5.
Optional Coconut Sauce: In a small saucepan, combine ¼ cup coconut milk, cornstarch, and a pinch of salt. Cook over low heat, stirring constantly, until thickened (about 2-3 minutes).
6.
To serve, scoop the sticky rice onto a plate. Arrange the mango slices beside the rice. Drizzle with optional coconut sauce and sprinkle with toasted sesame seeds, if desired.

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My Notes

Nutrition Information

Nutrition per serving (350g)

685 kcal / 2866 kJ

Carbs

110g

42% of RDA

Fat

27g

39% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

65 g

72% of RDA

Sodium

215 mg

9% of RDA

Saturated Fat

24 g

120% of RDA

Chef's Tips

Use day-old rice for the best texture. Freshly cooked rice will be too mushy.

Adjust the amount of sugar according to your preference and the sweetness of the mangoes.

The sticky rice can be made ahead of time and reheated gently. Add a splash of coconut milk if it seems dry.

For an extra layer of flavor, infuse the coconut milk with pandan leaves while simmering.

Cooking Equipment

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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